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Rasgulla Recipe

Course Dessert
Cuisine Indian, indian street food
Keyword Dessert,, Rasgulla recipe,, Rasugulla,
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Servings 8


Ingredients to make paneer or chenna

  • 1 lit full-fat milk or whole milk
  • 2 tbsp lemon juice
  • 1 cup water as required
  • milk powder

Ingredients to make sugar syrup

  • 1 cup sugar
  • 4 cups water
  • 2 tbsp cardamom powder
  • 1 tbsp ghee


preparation of Chenna or paneer:

  • Take a thick bottomed pan and add milk to the pan. Let the milk come to a boil on the medium flame.
  • After that add the lemon juice to the milk and stir the milk until it curdles. Add more lemon juice if needed.
  • Then turn off the stove and let it cool down.
  • Then take a thin cloth and place it on the colander. Now keep the colander on the bowl and drain the curdled milk. Then pour a glass of water on the paneer to remove the flavor.
  • Now squeeze the cloth as hard as you can, to remove water and place some weight on the cloth to remove the excess water. leave it for 30 mins.

Preparation of sugar syrup:

  • Take a pot or a pan and add sugar to the pan and then add water. Better to take a wide pan because we need to add the rasgulla's in the same pan.
  • Then stir until the sugar melts. The sugar syrup should not be thick or string consistency. Just bring it to a boil and turn off the stove.
  • Add cardamom powder and ghee while the sugar is melting. Mix them well in the sugar syrup.


  • Now take the paneer in a bowl. And knead it for 10 mins. Or else until it becomes soft. At this stage add some milk powder if the chenna is too moist.
  • Then make the dough into equal portions and make balls by rolling them between the palms.
  • Make sure that the balls are small or tiny. They increase in size while boiling.
  • Now heat the water in a pot or a pan and add these balls to the water until they are cooked.
  • Once they are cooked add them to the sugar syrup and make sure that the balls are fully covered with the sugar syrup.
  • Rest them in the syrup for 20 to 30 mins. Or else until they absorb the syrup. Moreover, sugar syrup needs to be hot. If the syrup is cold, heat the syrup before adding the Rasgullas
  • Serve the Rasgullas warm or chilled. Garnish with saffron before serving if you want.